INTESTINAL PARASITES. 149 



birds should be moved -to fresh, clean ground, and, as the 

 chief danger lies in their food becoming soiled by the 

 droppings of infected birds, it should be given them on boards 

 which can be kept clean and washed. Great attention should 

 be paid to the cleanliness of the water supply, and all 

 drinking vessels should be scrubbed out with hot water and 

 soap, and the coops disinfected by being washed out and 

 sprayed with a five per cent, solution of carbolic acid, to 

 which lime should be added in sufficient quantities to show it 

 had been used. The ground on which the birds have been 

 reared should be limed and dug before being again used, as 

 the cysts of the parasite are very resistant and live a long 

 time. It has been pointed out that the older and stronger 

 birds are better able to withstand the disease than the chicks, 

 and, therefore, the treatment should be on tonic lines, com- 

 bined with good feeding, so as to produce greater resisting 

 power. 



Dr. Morse, in the Farmers' Bulletin of the U.S.A. Depart- 

 ment of Agriculture, April, 1910, suggests commencing the 

 treatment by giving Epsom salts, in a mash, his estimate 

 being one teaspoonful of salts for eight to fifteen chickens, 

 according to age and size. The drinking water should 

 contain sulphate of iron in the proportion of ten grains 

 of the iron to one gallon of water, but the chief points 

 to attend to are the general hygiene of the birds, and, 

 as far as possible, their removal from all contaminated 

 ground. 



Pheasants also suffer, as many other birds do, from 

 intestinal parasites, both round worms and tapeworms, the 

 former being most common and more harmful in their effects. 

 Both Friedberger and Megnin have drawn attention to a 

 form of enteritis set up by tapeworms occurring in an 

 epizootic form among pheasants, the ordinary symptoms of 

 enteritis being present. The remedies recommended are 

 kamala, made into a paste with hard-boiled eggs, or 

 freshly-powdered areca nut. But the more common form of 



